Slow Cooker Shredded Beef Tacos (4 Ingredients)

Method

1. 1

   Sear the chuck roast. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the roast on all sides with salt and pepper, then brown for about 2 minutes per side. You're not cooking the beef through here, you're building a browned crust that adds roasted, savory flavor to the final dish.

2. 2

   Build the sauce. In a large bowl, stir together the salsa verde, chopped sweet onion, minced garlic, and cumin until combined.

3. 3

   Slow cook. Place the seared chuck roast in a 5-quart slow cooker and pour the salsa mixture over the top, making sure the liquid covers the roast. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The beef is done when it pulls apart easily with two forks and reaches an internal temperature of 160 degrees.

4. 4

   Shred and finish. With 30 minutes left on the cook time, use two forks to shred the beef directly in the slow cooker. Stir it back into the braising liquid so the beef absorbs the sauce for the final half hour. This step makes a big difference in flavor and moisture.

5. 5

   Serve. Spoon the shredded beef into warm tortillas and load them with your favorite toppings.